Prince Georgian

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An old Cherokee is teaching his grandson about life. "A fight is going on inside me," he said to the boy.

"It is a terrible fight and it is between two wolves. One is evil—he is anger, envy, sorrow, regret, greed, arrogance, self-pity, guilt, resentment, inferiority, lies, false pride, superiority, and ego." He continued, "The other is good—he is joy, peace, love, hope, serenity, humility, kindness, benevolence, empathy, generosity, truth, compassion, and faith. The same fight is going on inside you—and inside every other person, too."

The grandson thought about it for a minute and then asked his grandfather, "Which wolf will win?"

Friday, December 26, 2014

From the
cup of tea and slice of bread and butter obtained from nurse, the "5
o'clock tea", has grown into a miniature feast, at which sandwiches of all
kinds are as popular as the traditional muffin or buttered toast, and the cakes
and bonbons to be met with are a perfect revelation in the matter of
confectionery. Perhaps, therefore, a few
hints where to obtain some novel, or, at any rate, extremely dainty addenda for
this repast may not be unwelcome.

To begin
with sandwiches, these are of all kinds, the great requisite being extreme
daintiness both to sight and taste, though this is so well understood that it
is almost needless to insist on it. The
usual sandwiches are nice little slices of brown or white bread and butter,
spread with carefully potted game or fish: fillets of anchovy, washed and
boned; sardines filleted and carefully wiped free of any oil; ham, lobster,
anchovy, groen or watercress butters, or, last, but not least, caviare [sic]
(especially the large grain sort), imported direct and fresh from Astrakhan),
delicately seasoned with lemon juice, and to conclude, pate de foie gras. The
slices are covered with corresponding slices, carefully buttered, then pressed
firmly together, cut into shapes with pastry cutters (round, oval, &c.),
dished en couronne, and garnished
with watercress round, or each sandwich brushed lightly with a little butter
and sprinkled with very finely chopped parsley, truffle, lobster coral or
hard-boiled yoke of egg pressed through a sieve. Another way of serving them is when the
slices are spread to curl them round as you would roll a cigarette, giving a
light press just at the last to keep them in shape.

Another
delicious little savory treat we owe to Russia, where it is called Blini au caviar, it is made as follows:
Toast some perfectly fresh crumpets on both sides, and when lightly colored
butter one side profusely (as buttered toast is treated) and spread this again
with caviare [sic], adding a squeeze of lemon juice, and serve very hot.[1]

This
morning, at half-past 2 o'clock, Judge Lynch visited our town, and although the
party he was after (Jos Vermillion) was in the hands of the law, the old-time
punishment was meted out without the intervention of the jury[.] Joe Vermillion, a white man, was arrested
about ten days ago in the upper part of the county for setting fire to houses
and barns, and to others of the same family were also arrested but were
subsequently released. Immediately after the arrest threats were
heard that Judge Lynch intended to save the state the expense of a trial, but
the talk dying out it was thought that the law would be allowed to take its
course and the extra precautions taken by the Sheriff were somewhat relaxed. This morning about 2 o'clock there was some
commotion in the town when some 40 horsemen, well last, appeared in our streets
and surrounded the jail. They were very
quiet and orderly and calling to the jailer, Mr. Ridgway, that they had a
prisoner, Mr. Ridgway came down from his bed room and opened the gate. The two hiding men at once grabbed the jailer
and others covered him with pistols. Mr. Ridgway resisted as best he could, but
the iron grip of the men holding him prevented him from getting away, and some
of the party sees the keys from him. Some
of the party went to Vermillion's cell, where they found him with his leg
shackles welded to the floor.

These were
cut by some while others were holding the prisoner, and some were preparing the
rope which they placed on his neck, although Vermillion fought them
desperately. They then dragged him from
the cell and building, but he fought hard for his life, and having secured a
piece of glass some of the literatures were cut and scratched by him with it.
They took him toward the railroad and reaching the iron bridge on the east of
town about 500 yards from the jail threw the rope over a beam, Drew him up and
tying the other end left him hanging.

Preparations
are being made for an inquest this morning.

Vermillion
was a desperate character was a desperate character and died cursing the mob.
Justice would have taken its course, but the due man had threatened the life of
many in Queen Anne district. He was one who would have kept his word and this
may be assigned as the primal cause.

THE CAUSE OF IT.

On the
night of November 22 John Vermillion, who lived near Halls station, Baltimore
and Potomac [Rail] road, and was well known to the court officials of Prince
George's county, was forcibly taken from his home and tied to a tree. The unknown visitors then removed his
furniture and set fire to his log cabin.
Fearing bodily harm the man promised to leave the vicinity immediately,
whereupon he was released and left for parts unknown. He had several sons. A number of young men
living near Hall's and Covington were arrested on November 23 and tried before Justice
Ryan, who ordered them released. On
Monday, November 25, considerable excitement prevailed near Mulliken's station,
on the Baltimore and Potomac road, because of the burning of two large barns
and a tenement house, which were fired by incendiaries. These Saturday night before, almost at the
same hour, buildings were seen burning in different parts of Queen Anne's
district. Thomas Black, who live near Mulliken's station, suffered the greatest
loss. In his barn were stored 10,000 pounds of tobacco, and his entire crop of
hay and fodder. About 9 o'clock this building lay in ashes. At 925 a barn on the farm of General [John
W.} Horn, tenanted by Walter Ryan, the magistrate who acquitted the young men
brought before him for assaulting Vermillion, which contained this year's crop,
together with farming implements, was seen to be on fire.[1]
Though every assistance was rendered, it soon succumbed to the flames. A small unoccupied house belonging to James
Hamilton was also burned.

THE WHOLE FAMILY ARRESTED.

On the
theory that the buildings were set on fire out of revenge for his decisions and
for the treatment of John Vermillion it was determined to arrest the whole
family of Vermillions. A tramp, giving his name as William Wright, was also
arrested as an accomplice. When arrested he had in his possession a seven-shooter
and threatened anyone approaching him. He
denied any knowledge of the burning and said he was at the residence of ex-Gov.
Bowie when the affair happened. The Vermillion family have taken up their
residence near Bennings station and constables have been sent there to arrest
the father and a third brother. Much
indignation is expressed here, both as to the burning of the Vermillion
property and the supposed incendiarism of Saturday night.

Accordingly
constables from upper Marlboro' went to the home of the Vermillion's and
arrested Edward, John, jr., George, Lloyd and Joseph Vermillion, all grown men
and the fathers of large families. Charles
Bell, a brother-in-law of the Vermillion's, was also taken into custody. The constables took the six prisoners at the
point of revolvers after they had been order to throw up their hands. Joe Vermillion was particularly ugly in his
behavior. Before he could consent to
accompany the officers he had to be roughly handled. He was an escaped prisoner from the house of
correction, who was wanted by the superintendent of that institution to serve
the remaining eighteen months' sentence.

JOE MADE ALL THE TROUBLE.

John
Vermillion, jr., told the officers that his brother Joe was the cause of the
trouble. John said that on Saturday
night, November 23, about 830 o'clock, Joseph, who had been living in the
woods, came to his house and threatened to get even with those who would not
give his father justice in the affair of the night before (Friday) when the
older Vermillion's house was burned by a band of men, who tied him to a tree
and only released them on his promise to leave the neighborhood. Both the father, who was in John's house, and
John himself tried to persuade Joe from carrying out the threat, whereupon he
left. About 1130 Joe returned to the
house and asked to be admitted, carrying in his hand a cold oil can. He told
John that he had a little fire of his own . He immediately left and nothing was
known of his whereabouts until he was arrested. Bell, the son-in-law, was
charged with burning his own house, which he rented from James Hamilton. He
denied the charge and said Joe did it after leaving the Barnes. Many thought
that Joe would never reach the jail alive, as the excitement prevailing at and
about Lincoln's was so great that fears of violence were entertained. John
Vermillion, sr.,aged sevebty-three years, the father of the man arrested, was
not arrested.

TESTIMONY AGAINST JOE.

At a
preliminary hearing before Justice Harris, Mr. R. E. Bandt, states attorney,
being present, John Vermillion, jr., testified as to the burning of his
father's house near Hall's station. Lloyd
Vermillion testified that he saw his brother Joe on Saturday afternoon about 4
o'clock with a coal-oil can. Joe stated
he was going to burn out Mr. J. T. Clark that night as he had burned one of his
houses some two years ago. Mwssrs. J. T.
Clark and Walter Ryan testified that they were aroused by the cry of fire and
dated the amount of their lost by the burning of their barns Saturday night. Joe Vermillion pleaded not guilty and said he
was not in the county at the time. He
was sent to jail to await the action of the grand jury and immediately placed
in irons after resisting the officers.

As there
was no evidence to implicate anyone else the charge of arson against the other
Vermillions was dismissed, but 13 citizens of Mulliken's neighborhood swore out
peace warrants against each of the other Vermillion boys, and they were placed
in jail in default of [??]00 bail.[2]

" In 1872 Mr.Enoch Pratt, a philanthropist of Baltimore City purchased a
twelve-hundred (1200) acres of land here as a place to which delinquent colored
boys of Baltimore could be sent for rehabilitation. The name given the
institution was "The House of Reformation for Colored Boys." It was to be under the control of a Board
of Managers and to be conducted by a Superintendent and whatever other
personnel as was needed. Among the earliest superintendents was a certainGen. John W. Hornwho
had been connected with the Maryland Penitentiary in Baltimore. The first boys,
thirteen in number, were brought down in January 1873. As no buildings had yet
been erected, they were housed in what had been a residence of a few preceding
years. With the exception of a garden plot and an apple orchard this tract too
was woodland or scrub land. Through the years more and more land was cleared
and an administration and other brick buildings erected. Some of the personnel
were drawn from Baltimore but much employment in the many different lines was given
to people of the community both then and throughout the following years. Some
of the girls of the neighborhood secured husbands too from this and the
Railroad project." website: Selby Family Tree. http://www.selbyfamilytree.net/CousinHattie.html

Sunday, November 23, 2014

The history of ponche a la romaine is curious. It has been the summer refreshment
of successive popes for over 80 years, and their chefs were threatened with all
kinds of cars and punishments if they ever divulged secrets of its preparation.
When Napoleon invaded Italy in 1796 this terrible interdict was broken through.
A son of Pius VI's chief confectioner, by name Molas, as soon as he found the
French were conquerors, ran away from his father and united his fortunes with
them. The young man became the favorite servant of the Empress Josephine, and
after her death became cook to the Russian Prince Lieven [Prince Christoph
Heinrich von Lieven (1774–1838)], whom he accompanied to London when that
Prince was appointed ambassador to the Court of St. James. This Russian first
made this papal beverage in London by introducing it at the Prince's table. The
Prince Regent asked for the recipe and permitted copies to be given to a select
few of his friends, and by degrees it became better known, and is now well
known all over the world.

The
original Vatican recipe is:

"Prepare a very rich pineapple
or sherbet; have it a little part with lemon juice, taking the greatest care
that none of the zest or oil from the yellow rind, with the bitterness from the
white underlying pith, be allowed to enter into the composition of this
sherbet. In order to be certain of this it is better, first, to grate off the
yellow rind from the lemons, then to carefully remove all the white pith and to
make assurance doubly sure, washed the skin that fruit in clear water; after
which press out the juice free from the rind of the fruit; strain the juice so
as to remove all the seeds or pips from it; then add to it the pineapple
mixture. It must be then very well frozen. This sherbet, being very rich, will
not freeze hard, but will be a semi-ice. Just before the punch is to be served
add and work into it for every quart of the ice one gill of Jamaica [rum]; and
for every two quarts one pint of the best champagne. Never use the wine from
damaged bottles or leaky corks, as it will be sure to deprave and perhaps
entirely spoil your punch. After you have well incorporated these liquors add
cream or meringue mixtures." — Anerucab
Analyst.[1]

Take out
the shoulder blade, leg and backbones, and any bits of membrane, white with a
damp cloth and rub lightly with salt and pepper. Fold into shape and tie securely. Put into a
kettle of boiling salted water to cover and skim carefully, as the scum arises.
Simmer gently, turning over occasionally until the meat is nearly tender. Drain
and place in a baking pan. Dredge with flour, salt and pepper, and bake until
brown and crisp, basting frequently with some of the water from the capital and
a little tomato.

When the
meat is real Brown, remove it to a hot platter and keep hot while the gravy is
made. Stir into the fat in the pan two
tablespoonfuls of flour, and stir and scrape the glaze from the sides of the
pan. When browned add two cups of water from the kettle in which the meat was cooked,
or half water and half tomato, season to taste with salt and pepper and serve
in the sauce boat with the meat. When
baked or mashed potatoes or macaroni with cheese are served with it, one need
not ask a better dinner.

Macaroni Milanese.

The
macaroni as usual, or cold water through it and return to the kettle. Pour over
it a cup of milk and reheat. Butter a pudding dish and put into it, in
alternate layers, the macaroni and grated cheese, seasoning with a little more
salt and a few grains of cayenne. Put plenty of bits of butter on top, cover
with fresh, rich milk, cover and bake 15 or 20 minutes. Uncover and brown.

Preserved Quinces.

Do not try
to preserve quinces until they begin to turn yellow. When ready to "put
up," rub off the firm with a coarse towel, pare, core and quarter,
dropping the pieces in cold water to prevent discoloration. Save cores and parings
in a separate vessel to use in making jelly. Put two layers of the quince
quarters in the preserving kettle, cover with cold water and cook over a slow
fire until the fruit is tender. When done, skim out and lay on a platter to
cool. Put in more quinces and repeat this process until all are cooked. Strain
the water in which they were boiled, and to every point of juice allow three-quarters
of a pound of sugar. Boil gently for 10 minutes, skim and add his many quinces
as the sirup [sic] will cover. Boil about
30 minutes, or until the quinces turned a dark, rich red. Lift out with a
silver spoon, and drop, piece by piece, into wide-mouthed glass jars that have
been set in a basin of hot water to prevent breaking. When filled, that the sirup[sic]
boil a little longer, then pour over the fruit until the juice runs down the
side of the can. Seal. Sweet apples may be used with the quinces, using one-third
quartered apples to two-thirds quince. Do not make the mistake of boiling
quinces in the sirup[sic] before cooking or steaming them tender. Sugar hardens
uncooked quinces. If you have any sirup[sic] left after the cans are filled,
let it cook a little longer, then pour into small classes. This makes a
delicious jelly.

Quinces With Cider and Molasses, Colonial Style.

Pare and halve the quinces, removing the
cords. Boil them in sweet cider in till tender, then strained through a sieve. For
five pounds of quinces take a quart of molasses, a pound of brown sugar and the
water in which the quinces were cooked. And the whites of two eggs, bring to a
boil, remove from the fire and skim. Continue to boil and skim until perfectly
clear, then take off the fire, cool, put in the quinces and cook until tender.
If there is not sirup[sic] to cover them full and plenty, add more cider .
Orange peel or a few slits of green ginger boiled in the sirup[sic] is a
pleasant flavor.

Pumpkin Chips, a Colonial Sweetmeat.

Select a
good, sweet pumpkin (the old Connecticut field pumpkin is best), halve it, take
out the scene constrained and cut as large a portion as you wish to preserve in
chips about the size of a dollar [coin]. To each pound of the pumpkin allow a
pound of fine white sugar and two tablespoonfuls of lemon juice. The chips in a
deep dish and sprinkle each layer with sugar. Stir in the lemon juice over the
whole. Let this remain for a day, then boil the whole together with a cup of
water allowed to teach three pounds of pumpkin, a tablespoonful of ground
ginger tied in bags and the shredded yellow peel of the lemons. As soon as the
pumpkin is tender turned the whole into a stone crock and said it in a cool
place for a week. At the end of that time for the sirup[sic] off the chips,
boiled down to a six sirup[sic], then pour back and seal.

Boiled Cider Time.

This is an
old New England dessert the love of many. Allow to five tablespoonfuls of rich
sirupy[sic], boiled down cider five tablespoonfuls of moist maple sugar and let
it come to a boil. Beat two si eggs and pour the hot sirup[sic] over them,
returning to the fire for two or three minutes but stirring all the time. And a
half cup of seeded raisins and a half teaspoonful of grated nutmeg. Line a pie
plate with a good crust, pour in the mixture, got the top with a few bits of
butter, then cover with a top crust or not as preferred. If not top crust is
used, meringue may be substituted. Beat the whites of two eggs in a stiff froth
with two tablespoonfuls of sugar. As soon as the pie is baked and cool for
about five minutes, spread the meringue over the top, then return to the oven,
which should be cooled down to puff slowly and turn a golden brown. If the oven
is still too hot when the high is ready to go in, leave the door open.

Cream of Pumpkin Soup.

Slice a ripe,
small pumpkin into pieces enough to fill a quart measure. Put into a saucepan
with a kind of cold water, and season with a teaspoonful each of salt and
sugar, a half teaspoonful of pepper and a few springs of parsley and sweet
marjoram. Cover the pan and simmer gently for an hour and a half, stirring
frequently. Strain through a colander to exclude the skin, and then through a
finer since. Put the purrce back into the pan, sprinkle over it a heaping
teaspoonful of flour and mix thoroughly. Pour over it, stirring all the time, a
quart of hot milk. Add a tablespoonful of butter, and simmer 15 minutes. Then
add a cup of rich cream and a teaspoonful of minced parsley. Heat, but do not
allow it to boil. Serve hot with toasted crackers.

Saturday, November 01, 2014

How to get ready for Thanksgiving - Choosing a Turkey and Making Pumpkin pieNovember 8, 1914, The Sunday Star, Washington, DC

Short Cuts for
Housekeepers

Preparing
for Thanksgiving.

A LITTLE thought
and proper distribution of tasks will enable a woman single-handed to give the
Thanksgiving dinner successfully. Washday should be omitted this week and
Monday devoted to putting the pantry to rights, making a list of needed
supplies, seeing that utensils, silver, salts, peppers and other equipment are
polished and in order. The upstairs cleaning can be done for the week.

Tuesday,
the dining room and living room may receive a thorough cleaning. In the
afternoon some of the cooking can be begun. Mince meat can be prepared, as it
should stand to ripen before being made up into pies. Chopped prunes may be
used in place of so many raisins. The beef should be cooked until perfectly
tender and the stock in which it is cooked reduced to a jellylike consistency.
Let the beef cool in the stock in which it has been cooked. When ready to use
the mince meat add a little cider to moisten.

Tuesday
afternoon bread should be made, candies and other confections prepared,
mayonnaise made if it is to be used, and soup stock boiled, to be cleared the
next day.

Wednesday should define nearly three-quarters
of the dinner finished, leaving for Thursday only matters that cannot stand and
wait. Pies and cranberry jelly should be made first. Vegetable dishes that
allow for reheating can be prepared and disposed of in advance. These are just
a few hints for getting through the work of preparation early.

When selecting a turkey look at the
skin to see if it is moist and delicate, without bruises and discolorations.
See if the feet are smooth and yellow, for an old fowl has coarse skin and
hairs, while the feet and legs are dark, with hard scales. He'll of the turkey
to be sure that it is having in proportion to its size; otherwise there will be
a large proportion of bone. In a young turkey breastbone is pliable. Although
the turkey may have been [cleaned] by the butcher, carefully wipe it inside and
out with a cloth wrung from hot water. Lay it in water, as that will draw out
the juices. Cut off the links below the joint, trimmed the next, leaving an
inch or so of it to turn and fastened with a skewer. Wash the giblets in soda
and water. Cut the outer skin of the gizzard with a sharp knife and peel off
without breaking the inner sack. Throw away the inner part and lay the outer
part in salted or soda water. There are many different kinds of dressings used
in turkey, among which are sausage, chestnut, oyster, cracker, veal or
breadcrumbs. Whatever kind you use, do not stuff turkey too full, as this will
cause dressing to be soggy.

A pumpkin for pies should not be too
large, as the fiber is not always fine in the largest ones. First, cut the
pumpkin into pieces with a large mest or carving knife. The work will be easier
if you have a board on which to cut the pumpkin, and drive the knife with the
aid of a hatchet. Pare the pieces and cut into inch squares. If you have never
tried steaming pumpkin for pies, do so. It quickly cooks the pumpkin and leaves
it perfectly dry, smooth and easy to mash. If boiled, it must be boiled down,
then drained. A watery pumpkin, or a stringy one will not make a good pie.

*

**

When
making pumpkin pies, use plenty of eggs, fresh milk and enough cinnamon or
spices to destroy the pumpkin flavor. A tiny tasting too strongly of pumpkin is
not good. The following is a good recipe: One quart of, one cup of sugar, two
eggs, two tablespoons of cornstarch, half a teaspoon each of cinnamon and
allspice, one-fourth teaspoonful of cloves and one-fourth nutmeg. Stir
altogether. Pick the seed end of the cloves off if you do not want your pies
dark. Let two cups of sweet milk gets boiling hot, then pour it in the pumpkin,
stirring well. This is enough for four pies. Line the pans with a good pie
paste, filled with the pumpkin and bake with one crust. Pumpkin pie without
crust is delicious. Prepare the pumpkin in the usual way, then butter the pie
tins, and sprinkle granulated corn meal thinly over the tins, leaving no bare
spots. Pour in the mixture and bake.

Cranberries should be washed, and
covered with water and boiled until tender. Strain through a fine sieve, bring
again to the boiling point and add a pound of sugar to each pint of juice. When
this has dissolved, pour it into molds.

To make a crust for a cranberry pie,
stir one–half cup of butter with three tablespoonfuls of sugar to a cream, and
one whole egg and stir well: then stir in one and one-half cups of flour with
one teaspoonful of baking powder. Press with the fingers on the tin until all
covered and bake in a hot oven. When cold, put in your cranberry sauce, then
whipped cream on top.[1]

Friday, October 31, 2014

TRICKS PLAYED UPON HOUSEHOLDERS AND PEDESTRIANS – HOW TO
ASCERTAIN ONES FUTURE HUSBAND OR WIFE – HOW A MAIDEN CAN HAVE HER FORTUNE
REVEALED TO FOR IN A STREAM.

Tomorrow
is All Saints' day and tonight being All Halloween the young folks will no
doubt do their celebrating as usual.

All Halloween is the evening
preceding All Hallow day – – properly called All Saints' day. Hallow–tide is a
comprehensive name for both days. There is scarcely any time more distinguished
than this by the common people throughout the British Files. This is probably
owing to the fact of November 1 having been one of the four great festivals of
their pagan ancestors. It was formally celebrated by the immense bonfires in
Wales, Ireland, the Scotch Highlands and even in England; in the latter place
up to a very recent. And occasionally at the present time. The custom also
prevails at present among the Welsh people who still practice superstitious
rites for defining the future.

In
Ireland particularly st1 November is regarded as the proper time to offer
thanks for the realize fruits of the earth. The Irish in this regard call it La
Mas Ubhal - that is, the day of the Apple fruit, and celebrated with seat of
roasted apples mixed in – AL or milk. Chas. Graydon, the Irish poet, very aptly
describes one favorite practice thus:

These glowing nuts are emblems trueOf what in human
life review:The mismatched
couple fret and fume,And thus in
strife themselves costume.Or see the happy,
happy pair.Of generous love
and truth sincere.With mutual
fondness whole they burn,Still to each
other totally turn:Till life fears
or deal being passed, Their mingled
ashes rest at last.

Halloween
has always been the occasion of an enjoyable time in Christian countries. The
performance of spells by young people to discover their future partners for
life has been one of the most popular usages, as well as fireside reveries,
such as cracking nuts, dunking for apples and other enjoyments. It is the night
when witches, evil spirits and other mischief making been our abroad on their
midnight journeys, and when the fairies are supposed to hold their grand anniversary.
The custom of celebrating Halloween's night is still kept up and the evil-spirited
boys, as well as the fair maidens, take part in the celebration.

THE SMALL BOYS FUN

Whether
witches, devils in other evil spirits go about on their baneful errands or not
is probably a question of belief for those who study such things; but certainly
if they do not the small boys take their place on earth, while the maidens take
the places of the fairies and give parties and social gatherings for their
friends. The mischievous boys were among the foremost of the merrymakers, but
as boys will they generally carried [sic] their amusement so far as to make
them objectionable. Bonfires was [six] the general order of the occasion when
the city streets were not concreted and when large vacant lots were more
numerous than they are now. When their material became exhausted and the fires
could no longer be kept up the little demons turned their attention to their
favorite pastime of the occasion, which was to annoy their neighbors in various
ways, such as to tie the dead bodies of small animals on front doors, or ring
doorbells and help persons answering the Bell with cabbages or some other
objectionable article. Sometimes live animals were used, when dead ones were
scarce, and it was not an unusual happening to be awakened after midnight by
the helping dog that the boys had tied to the door bell.

THE SHOWER OF FLOUR

In
these days the boys consider themselves as boys no longer, and they turned
their attention to the social gatherings, while some of the older young men
have gone back to some of the pranks that were formerly played by young
America. Particularly does this apply to the throwing of flour about the
street. During the past few years in the city this form of amusement has them
lighted many parties of young men and cause merriment to persons on the street
other than those who happen to fall victims [sic].

In
the first place some preparation is made as a security against the police, and
that is often done by turning the coat inside out and wearing a slouch hat
turned in the same manner. There are some who do not care to risk this, and
they used burnt cork on their faces. When once disguised in this manner each of
the party takes a bag of flour and they start out to turn black into white, and
before the night is over they generally succeed, even if they also succeed in
getting in the lock-up. Colored persons are generally the victims selected, because
the flower shows more plainly and with better affect on their faces, while a
well-dressed white man would not get slighted should he in his travels meet the
crowd that is out for a night's enjoyment.

SERENADING PEDESTRIANS.

Some
of the smaller boys seem to find enjoyment in serenading pedestrians with dead
animals or soft vegetable matter, such as decayed apples, tomatoes and
potatoes. The changing of signs from one place of business to another was also
indulged in to a great extent, and on the morning of All Saints' day many
persons, from outward appearances were unable to tell whether they were keeping
a drugstore, a barbershop or a liquor saloon.

Another,
and one of the most annoying, pranks of the boys was to take a shutter from a
house and put it against the front door of the same house, or of one of the
neighboring dwellings, and then ring the bell, so that the person who opened
the door would either get the weight of that section of the house upon them or
would be put to the trouble of removing the obstacles in order to close the
door.

BOPPING FOR APPLES

is
probably one of the oldest customs in connection with the celebration and it
still plays a part in the day festivities attending and All Halloween party.
The apples, placed in a time of water, must all have stems, as it is by the
stem alone that the apple is permitted to be taken from the water,

A
trick, amusing to all except one of the party, is played with two plates and
the peculiar in doing requires it to be performed in a dark room. A basin of
water, a piece of soap and a towel are also required at the ending. Two rooms
are also needed. In one there must be no light, while in the other a dim light
is all that is required. The fortuneteller takes his or her position in the
room where the light is dimmed and the person who is anxious to learn something
of their future partner goes into the other room. A plate is on a table in
either room, the one in the dark room being black and over a gas jet or smeared
with such from the stove pipe. The maneuvering of the fortuneteller has to be
followed by the one who is endeavoring to peer into the future. The result is
shown by a glance in the looking glass.

NAMING CHESTNUTS

chestnuts
are named and roasted, and the one that "pops" first is the name of
the lucky or unlucky one, as the case may be.

At
such gatherings it is customary for the host to bake a cake and have a gold
ring placed in it. When refreshments are served the person doing the honors cup
the cake and passes and about the table. The ring has to be in one of the
slices, and the one who gets it, tradition has it, be the first in the party to
wed.

WHAT THE GIRLS DO.

There
are many other interesting method of telling Fortune on such occasions and the
final scene is done when the male members of the party have gone to their homes
and the and the maidens prepare to their rooms. When the light is extinguished
they are supposed to fold one of their garments and repeat the following:

"Hallee'n night
I go to bed,

I put my
petticoat under my head,

To dream of the
living and not of the dead,

And dream of the
one who I am to wed."

Sunday
is All Souls' day, which, is a day set aside to commemorate all the faithful
departed. It is a holiday that is observed in the Roman Catholic churches in
this country, while in some other countries it is observed by other
denominations, who remember the dead by strewing flowers on their grades. This
service follows All Saints day, when festivities are held in honor of the
saints and angels in heaven.[1]

The
Electioneering contest is very warm in some of the counties in the state of
Maryland; and the public meetings for discussing the merits of the candidates,
and the political questions on which the election hinges, are frequent, and
numerous Lee attended. Sometimes, as will happen when people are excited by the
occasion, and a little heated by what they have drank [sic], quarrels ensue.
One of these took place at a muster of Col. Crauford's regiment in Prince
George's county {sic], last Thursday; when a person of the name of Richardson
was killed by a kick or a blow from another man.[1]

Kingston, or Sasscer's House,
is a 1 1⁄2-story historic home located in Upper Marlboro, Prince George's
County, Marylands. It is believed to be the oldest building remaining in the
town of Upper Marlboro and may have been built, at least in part, before 1730.
Many alterations and additions made to it in the Victorian era, including
"gingerbread" details typical of this era. The Craufurd family
cemetery is located in the woods northwest of the house. Kingston was listed on
the National Register of Historic Places in 1978.